- 3 cups (450g) self-raising flour
- 1/3 cup (80g) butter, cubed and room temperature
- 1 1/4 cups (310ml) milk
- 1/2 cup jam
- 1 cup pouring cream
- 2 tbsp icing sugar
Pre-heat oven 220°C (200°C fan-forced) Line a baking tray with baking paper and set aside.
Place flour and butter into a mixing bowl. Using fingertips, rub butter into flour until it looks like bread crumbs.
Make a well in the centre, add milk. Mix dough ingredients together with a butter knife until a soft dough forms.
Turn onto floured surface.Knead gently until smooth (not too much or scones will be tough). Roll dough to a thickness of about 2cm. Use a shot glass or similar to cut out as many scones as you can.
Gather leftovers and repeat the process.
Place rounds on lined tray at 2-3cm apart. Bake for approximately 20 minutes or until golden.
While scones are cooling, whip the cream. Once scones cool enough scoop out tops like you do a fairy cake.
Place to the side to keep for later.
Fill each hole with approximately 1/2 tsp of your favourite jam.
Add a blob of cream on top of jam.
Cut scone-tops in half and place on top of cream. Dust with icing sugar.
Related scone recipes:
- Cheesey scones
- Easy scones
- Lemonade scones
- Buttermilk scones
- Easy pumpkin scones
- Sultana scones
- Chocolate scones with raspberry cream
- Choc chip scones
- You can also place these scones against each other to bake and then pull apart to serve.
- You can add some icing sugar to your cream to sweeten it but the jam makes it sweet enough.
- This recipe was created for by Veronica Patersen.